Chloe's Vegan Italian Kitchen
150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics
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- USD 14.99
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- USD 14.99
Descripción editorial
Popular vegan chef and winner of the Food Network’s Cupcake Wars Chloe Coscarelli digs into her Italian roots to create more than 150 recipes inspired by the most popular cuisine in the world.
If you think a healthy vegan diet means giving up pasta in creamy sauce, cheesy pizza, and luscious tiramisu, think again! Following her hit cookbooks Chloe’s Kitchen and Chloe’s Vegan Desserts, Chef Chloe goes to her family’s homeland to veganize its time-honored delicacies—and add some distinctively delicious twists.
Sumptuous mains like Butternut Ravioli with Brown Sugar and Crispy Sage and Red Wine Seitan on Ciabatta let you show off your kitchen skills, and her inventive pizza creations include Crumbled “Sausage” and “Mozzarella” Pizza as well as Butternut Squash, Caramelized Onion, and Apple Pizza. And vegans can once again enjoy comfort favorites with Chloe’s Potato Gnocchi, Lasagna Bolognese, and Eggplant Parmesan. Known for her surprising twists on favorite desserts, Chloe’s got your classics covered with Chocolate-Dipped Almond Biscotti and Italian Wedding Cake, and she turns up the dial with new delights like Mint Chip Gelato Sandwiches, Banana Coffee Cupcakes, and Pomegranate Mint Italian Soda—sure to win over omnivores, vegetarians, and vegans alike. Chloe also includes directions for making her recipes allergy- and gluten-free so that you can feast on all your favorite foods, no matter your diet.
With fresh vegan takes on classic Italian cuisine illustrated by gorgeous full-color photographs throughout, and her bright and lively personality on every page, Chloe takes you on a delectable trip to Italy—one you’ll want to go on again and again! Buon appetito!
PUBLISHERS WEEKLY
Cheese and creamy sauces are a staple in classical Italian cooking, making it a huge challenge for vegans. Coscarelli (Chloe's Kitchen and Chloe's Vegan Desserts) does the near impossible by offering delicious vegan versions of Italian classics with inventive twists that will please and satisfy. She also provides menu ideas and suggestions for gluten-free, soy-free, and nut-free substitutions. Many recipes include notes or make-ahead tips that will help busy or new cooks. Butternut bruschetta with caramelized onions, and herbed risotto cakes with arrabbiata dipping sauce are simply scrumptious. Artichoke hash browns, braised kale with pine nuts and cranberries, and pomegranate roasted brussels sprouts offer smart and appealing variations of everyday veggies. Pasta, always a main Italian staple, is equally appetizing in Coscarelli's hands including artichoke pesto pasta salad and white lasagna with butternut squash and spinach. She also includes appetizing soups and salads. Heirloom tomato toast, simple yet so appealing, and meatball sliders made with brown rice and mushrooms will appeal to any palate, while Chloe's Rawsagna, a raw lasagna with pine nut ricotta and sun-dried tomato sauce is just stunning. Desserts such as Florentine bar cookies, Nutella cinnamon rolls, and banana coffee cupcakes are also sure to gratify. Filled with old favorites and new dishes sure to become mealtime staples, this collection will delight vegans, vegetarians, and all those looking to eat healthier meals.
